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A Cookbook of Memories

Appetizers, Sauces and Beverages

FRUIT PUNCH FOR 100-125 GUESTS
Joan Trombo, Teulon, MB - From the Teulon UCW 1963 Cookbook

3 cups fresh orange juice (about 2 dozen) 2 cans (1.36 litre each) orange juice
2 cups fresh lemon juice (about 1 dozen) 6-8 bottles Ginger Ale
Grated rind from 6 lemons 4 cups strong tea (strained)
4 cans (1.36 litre each) pineapple juice 3 cups sugar boiled with 1 cup water
2 cans (1.36 litre each) grapefruit juice 
Boil sugar and water, stirring until sugar is dissolved. Add grated lemon rind and let stand until cool. Strain. Mix all in large pail. When ready to serve, add to punch bowl and add ginger ale and ice cubes.

 
 
 

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